Description
A rich and silky turkey gravy made from pan drippings and infused with a fragrant garlic herb butter. Perfect for holiday dinners or Sunday roasts.
Ingredients
Scale
- 1/2 cup turkey drippings (fat and juices)
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 1/4 cup all-purpose flour
- 3 cups turkey or chicken stock
- 1/2 teaspoon black pepper
- Salt to taste
Instructions
- Separate the turkey drippings, keeping both the fat and the juices. Use a fat separator for the best results.
- Place the roasting pan over medium heat and melt the butter. Add the minced garlic, rosemary, and sage, sautéing for 1 minute until fragrant.
- Whisk in the flour and cook for 2-3 minutes, stirring constantly to toast the flour and remove the raw taste.
- Slowly pour in 1 cup of stock while whisking vigorously. Scrape the bottom of the pan to release the browned bits (fond).
- Gradually whisk in the remaining stock. Bring the mixture to a gentle simmer over medium heat, stirring until the sauce thickens.
- Remove the pan from the heat. Stir in the black pepper and add salt only after tasting, as drippings are naturally salty.
- Strain through a fine-mesh sieve if a perfectly smooth texture is desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American